Yemen Style Kidney Beans and Toast Aka Fasoolia or Fool
Dive into the bold, comforting flavors of Yemen with this Fasoolia recipe, also known as Yemen Style Kidney Beans and Toast. This hearty dish features tender kidney beans simmered in a fragrant blend of cumin, coriander, and paprika, balanced by fresh garlic, onion, and tomato for a robust, saucy base. Lightly mashed beans create a luxuriously thick texture that's perfect for scooping up with toasted bread or pita. Topped with fresh cilantro and served alongside tangy lemon wedges, this easy-to-make dish is ready in under 30 minutes, making it a satisfying weeknight meal or an impressive addition to your brunch spread. Whether you're exploring Yemeni cuisine or searching for a plant-based comfort dish, Fasoolia is sure to deliver earthy flavors and rich aromas that delight every palate.
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Recipe Information
Ingredients
- 2 cups canned kidney beans (or cooked dried kidney beans)
- 2 tablespoons olive oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 1 medium tomato (finely chopped)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon red chili flakes (optional, for spice)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup water or vegetable broth
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 slices toasted bread or pita
- 4 wedges lemon wedges (for serving)
Instructions
1. Heat the olive oil in a medium-sized skillet or saucepan over medium heat.
2. Add the finely chopped onion and sauté for 5-7 minutes, until softened and lightly golden.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the chopped tomato, cumin, coriander, paprika, red chili flakes (if using), salt, and black pepper. Cook for 3-5 minutes until the tomato softens and the mixture becomes saucy.
5. Add the kidney beans along with the water or vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
6. Reduce the heat to low and let it simmer for 10 minutes, allowing the beans to absorb the flavors.
7. Using the back of a spoon, lightly mash some of the beans to thicken the sauce, leaving the rest whole for texture.
8. Taste and adjust seasoning as desired. Stir in 1 tablespoon of chopped cilantro, reserving some for garnish.
9. Serve hot, garnished with the remaining cilantro and accompanied by toasted bread or pita for dipping. Add lemon wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3616 mg | 157% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 18.0 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2460 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
